Baked Macaroni with Chipped Beef
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, elbow macaroni
|
|
| 1 | quart |
water
|
*
|
| Chipped beef gravy | |||
| 4 | ounces |
beef
chipped |
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, elbow macaroni
|
|
| 0.9 | l |
water
|
*
|
| Chipped beef gravy | |||
| 115.6 | ml/g |
beef
chipped |
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
In saucepan, boil macaroni in water until cooked. Drain well. Toss with Chipped Beef Gravy. Ladle into baking pan and bake at 325℉ (160℃). 10 minutes.
CHIPPED BEEF GRAVY: In bowl, soak chipped beef in hot water until softened, then drain.
Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.
